Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa – a delicious recipe with honey, chiles, salt, olive oil, white sesame seeds black, peanut. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Stem and seed the aji chilies and chop to achieve a smooth paste.
2
In a mixing bowl combine the 100% pure honey and the chile paste with salt to taste.
3
In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them. Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder.
4
In the same pan, toast all the nuts and seeds until golden for about 3 minutes. Return the chiles to the pan with the nuts and cook 1 more minute. Add salt to taste.
5
On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side.
6
In a sautee pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven.
7
Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.
636
kcal
Calories
56
g
Fat
23
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 tablespoons honey 100% pure, 2 chiles pickled Peruvian aji, available in Latin grocery stores, salt to taste, 3 tablespoons olive oil, and more.
Yes, Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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